FALAFEL

This recipe is from Tyler Florence on the Food Network. I have made it several times. It is the best falafel I have ever made. Serve with tzatziki sauce.

2 cups dried chickpeas, picked over, rinsed

1 teaspoon baking powder

1 small onion, coarsely chopped

6 garlic cloves, smashed

1 tablespoon cumin seeds, toasted, ground

1 tablespoon coriander seeds, toasted, ground

1/4 teaspoon dried red pepper flakes

2 handfuls fresh flat-leaf parsley leaves, coarsely chopped

1 handful fresh cilantro leaves, coarsely chopped

Kosher salt

Freshly ground black pepper

Vegetable oil for frying

8 warm pita breads

Shredded lettuce

Sliced tomatoes

Chopped cucumbers

Put the chickpeas in a large bowl. Add enough cold water to cover by at least 2 inches. Soak the chickpeas in the refrigerator at least 18 hours and up to 24. The chickpeas will swell to triple their regular size. Drain. Rinse well.

Put the chickpeas in a food processor. Process until coarsely ground but not smooth. Add the baking powder, onion, garlic, spices and herbs. Process until the mixture is pureed, scraping down the sides of the bowl if necessary. Season with salt and pepper. Transfer mixture to a bowl. Refrigerate while heating oil.

Pour oil to a depth of 3 inches into a large, heavy pot. Heat to 375 degrees.

Roll the chickpea mixture into pingpong-sized balls. Working in batches, slip a few of the balls into the hot oil, making sure they don't stick to the bottom. Fry until crusty and dark brown on all sides, turning as needed, about 5 minutes. Using a slotted spoon, transfer falafel to paper towels to drain.

Cut the pita in half and open to form pockets. Fill with falafel, lettuce, tomatoes and cucumbers.